Can you make homemade mashed potatoes with out an electric mixer?
Yes. I do it several times a week. You will need to make sure the potatoes are done. Drain and mash with a masher after adding the butter/margarine but BEFORE you add the milk. Once they are really small chunks, use a good wire whisk and stir vigorously. THEN, add milk and salt to smooth out and for taste. That’s for whipped potatoes, for just mashed, don’t smooth with a whisk, just add milk and salt and stir well, leaving the chunks.
Yes, I’ve never used, nor heard of using an electric mixer to make mashed potaoes. I use a potato masher (it’s round at the bottom with square holes in it to squish the potato through) or use a fork. If you have boiled them long enough and they are soft enough, it’s quite easy to do that way. Add some milk and butter to make it smoother.
Perfect Mashed Potatoes Servings: Makes 8 to 10 servings. Ingredients: 4 lb large boiling potatoes such as Yukon Gold or russet (baking) potatoes 1 1/2 cups whole milk 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened 1 teaspoon salt, or to taste 1/2 teaspoon black pepper Preparation: Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes. Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat. Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well. Variations: • Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon. • In place of butter, use 1/2 cup extra-virgin olive oil. • In place of milk, use 1 1/2 cups heavy cream and 1/2 cup draine
Yes, you can. There is a utensil called a ‘potato masher’ … it has either a ‘switchback metal’ flat part, or a round flat part that is full of holes. But even if you don’t have that, you can ‘mash’ the potatoes with a fork and large spoon … use the spoon to ‘hold’ the potatoes and ‘mash them’ against that with the fork. Be sure to add some ‘butter’ (margarine, spread) and some milk or cream so they won’t be all lumps. It takes longer to do it this way, but it actually tastes better than ‘whipped potatoes’ that you get with an electric mixer.
